Mexican Rice
I found a recipe for Mexican rice.. that I modified somewhat. I halved the original (serves 6) quantities and still got 4-5 side dish size serves (we also had chicken enchiladas and salad to eat.)
150g (3/4 cup) rice (I used basamati, could also try a wild blend)
olive oil
1 small brown onion, finely chopped
1 carrot, grated
1-2 garlic cloves, crushed
1 Tb Mexican spice blend*
375ml (1 1/2 cups) chicken stock
200g canned crushed or diced tomatoes
2 red chillies, finely chopped
Freshly ground black pepper
80g (1/2 cup) corn kernels (recipe said peas)
1 spring onion, sliced
-Place rice in a sieve and rinse under cold running water until water runs clear. Set aside.
-Heat oil in saucepan over medium heat. Add onion, carrot, garlic and spices. Cook, stirring, for 5 minutes or until the onion is soft.
-Add rice and stir well. Stir in stock, tomatoes, 1 of the chopped chillies and pepper. Bring to boil over high heat. Reduce heat to low, cover tightly and cook, without lifting the lid, for 15 minutes.
-Add corn to pan, cover and cook for a further 5 minutes. Set aside for 10 minutes before lifting the lid. Use a fork to gently fluff and combine the rice mixture.
-Top with spring onions and extra chilli, serve.
You could also add things like beans, green capsicum etc. If I could at all stand coriander then I'd mix some fresh leaves through! You may like to add more spices, I added some with the onion/carrot and then again with stock/tomatoes so I guessed the overall quantity.
*I used a jarred spice blend (Hoyts?) but Liv (skittn) has been lovely enough to supply her husband Nathan's recipe:
1 part cayenne
1 part chilli powder
4 parts cumin seeds (or 3 parts if using pre-ground)
5 parts coriander seeds (or 3 parts if using pre-ground)
3 parts dried oregano
6 parts hot paprika
1 part cocoa
2 parts salt
+ garlic
150g (3/4 cup) rice (I used basamati, could also try a wild blend)
olive oil
1 small brown onion, finely chopped
1 carrot, grated
1-2 garlic cloves, crushed
1 Tb Mexican spice blend*
375ml (1 1/2 cups) chicken stock
200g canned crushed or diced tomatoes
2 red chillies, finely chopped
Freshly ground black pepper
80g (1/2 cup) corn kernels (recipe said peas)
1 spring onion, sliced
-Place rice in a sieve and rinse under cold running water until water runs clear. Set aside.
-Heat oil in saucepan over medium heat. Add onion, carrot, garlic and spices. Cook, stirring, for 5 minutes or until the onion is soft.
-Add rice and stir well. Stir in stock, tomatoes, 1 of the chopped chillies and pepper. Bring to boil over high heat. Reduce heat to low, cover tightly and cook, without lifting the lid, for 15 minutes.
-Add corn to pan, cover and cook for a further 5 minutes. Set aside for 10 minutes before lifting the lid. Use a fork to gently fluff and combine the rice mixture.
-Top with spring onions and extra chilli, serve.
You could also add things like beans, green capsicum etc. If I could at all stand coriander then I'd mix some fresh leaves through! You may like to add more spices, I added some with the onion/carrot and then again with stock/tomatoes so I guessed the overall quantity.
*I used a jarred spice blend (Hoyts?) but Liv (skittn) has been lovely enough to supply her husband Nathan's recipe:
1 part cayenne
1 part chilli powder
4 parts cumin seeds (or 3 parts if using pre-ground)
5 parts coriander seeds (or 3 parts if using pre-ground)
3 parts dried oregano
6 parts hot paprika
1 part cocoa
2 parts salt
+ garlic